Yes the invention test… What to do with a bunch of bananas which are over ripe and a punnet of blueberries which are begging to be used in something more interesting and a smoothie, the answer is cake! Well more cake-bread.

Blueberry banana breadIngredients

4 ripe bananas

3 eggs

225g quinoa flour

1 tsp baking powder

3 tbsp honey

1 tsp vanilla essence

60ml melted coconut oil

1 tsp ground cinnamon

125g fresh blueberries

Cooking Method

Turn the oven onto 170c

Line a loaf tin with grease proof paper

Mash the bananas with a fork in a bowl and add all the wet ingredients – honey, eggs, vanilla essence and coconut oil. Mix together

In a seperate bowl combine all the dry ingridents – flour, baking powder and cinnamon

Pour the wet mixture into the dry ingredients and mix well

Add the blueberries and stir gently

Pour the mixture into the loaf tin

Place in the oven and cook for 55 minutes

Cool before cutting

The cake batter should have a thick consistencyPour the batter into a loaf tinPreparation time: 10 minutes

A twist on the standard turkey chilli which is a staple in my household, is Moroccan turkey with chickpeas. Instead of chilli heat the flavour comes from the blend of spices which infuses the meat and chickpeas.

Great served with a green salad, couscous, flat bread and mint and yogurt dip, or brown rice or quinoa.Moroccan turkey with chickpeas

Moroccan spice blend

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground coriander

1/2 teaspoon cayenne

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

Ingredients

1 pack of ground turkey breast

1 can of drained chickpeas

1 carton of passata

1 onion finely chopped

1 red pepper finely chopped

2 carrots finely chopped

2 tbsps of coconut oil

1 tsp salt

Cooking Method

Blend all the spices together and mix with I tablespoon of coconut oil

With the other tablespoon of coconut oil fry the onions, pepper and carrots and set aside.

Heat the spices and coconut oil mix in a non stick pan and fry the turkey mince, once cooked through add the salt, vegetables, chickpeas and passata.

I’ve finally cracked how to make a white sauce that doesn’t require a thickening agent such as flour, which is great news as not only does it work on moussaka I’m betting it’ll taste great in rice or pasta (gluten free) dishes too.

Mousakka is a bit of labour of love as it does take a bit of prep but the end result it well worth the wait.

Healthy, clean eating mousakaIngredients

400g of organic beef or lamb mince

1 chopped onion

1 chopped red pepper

200g chopped mushrooms

1 clove of crushed garlic

2 tbsps of coconut oil

2 tbsps of olive oil

2 small aubergines

1 tsp garlic salt

1 tsp mixed herbs

1 small carton of passata

Seasoning

For the white sauce

1 tsp English mustard

50g grated Parmesan (optional)

3 tbsps of Greek yoghurt

50 ml almond milk

Cooking method

Fry off the mince (with no oil) and set aside to rest

Fry off the chopped onion, mushrooms, peppers and garlic in the coconut oil

Add the mince back and add the passata, mixed herbs and garlic salt and simmer for 10 minutes

While the filling is simmering slice the aubergine thinly and lay on a baking tray and coat with the olive oil. Bake at 180c for 30 mins turning over half way though.

For the sauce add all the ingredients – mustard, Parmesan, yoghurt and almond milk in a blender and blitz

In a square oven proof dish layer the mince and aubergine and pour the white sauce on the top